Random House New Releases - Cooking - Meat

In The Charcuterie by Toponia Miller

2013-09-17T00:30:00-05:00

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Written by Taylor Boetticher and Toponia Miller

Hardcover, 352 pages | Ten Speed Press | Cooking - Meat; Cooking - Canning & Preserving; Cooking - Culinary Arts & Techniques | $40.00 | 978-1-60774-343-9 (1-60774-343-4)

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat.

In The Charcuterie by Toponia Miller

2013-09-17T00:30:00-05:00

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Written by Taylor Boetticher and Toponia Miller

eBook, 352 pages | Ten Speed Press | Cooking - Meat; Cooking - Canning & Preserving; Cooking - Culinary Arts & Techniques | $19.99 | 978-1-60774-344-6 (1-60774-344-2)

Le Pigeon by Tom Colicchio

2013-09-17T00:30:00-05:00

Le Pigeon Cooking at the Dirty Bird
Written by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

Hardcover, 352 pages | Ten Speed Press | Cooking - American - Northwestern States; Cooking - Professional; Cooking - Meat | $40.00 | 978-1-60774-444-3 (1-60774-444-9)

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.
In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style.

Le Pigeon by Tom Colicchio

2013-09-17T00:30:00-05:00

Le Pigeon Cooking at the Dirty Bird
Written by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

eBook, 352 pages | Ten Speed Press | Cooking - American - Northwestern States; Cooking - Professional; Cooking - Meat | $19.99 | 978-1-60774-445-0 (1-60774-445-7)

Michael Symon's Carnivore by Michael Symon

2012-10-16T00:30:00-05:00

Michael Symon's Carnivore 120 Recipes for Meat Lovers
Written by Michael Symon

Hardcover, 256 pages | Clarkson Potter | Cooking - Meat; Cooking - American; Cooking - Barbecue | $35.00 | 978-0-307-95178-6 (0-307-95178-2)

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.

Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook.

Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.

Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

Michael Symon's Carnivore by Michael Symon

2012-10-16T00:30:00-05:00

Michael Symon's Carnivore 120 Recipes for Meat Lovers
Written by Michael Symon

eBook, 256 pages | Clarkson Potter | Cooking - Meat; Cooking - American; Cooking - Barbecue | $18.99 | 978-0-7704-3342-0 (0-7704-3342-1)

Primal Cuts by Marissa Guggiana

2012-09-18T00:30:00-05:00

Primal Cuts Cooking with America's Best Butchers, Revised & Updated Edition
Written by Marissa Guggiana

Hardcover, 288 pages | Welcome Books | Cooking - Meat | $40.00 | 978-1-59962-115-9 (1-59962-115-0)

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen--Primal Cuts: Cooking with America's Best Butchers is their modern meat bible.

Marissa Guggiana, food activist, writer, and fourth generation meat purveyor traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals--butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

Primal Cuts includes:
50 Profiles and Portraits of America's Best Butchers
100 Meat Recipes for the Home Cook
Practical Advice on Techniques and Tools
Hundreds of Diagrams, Illustrations, and Photos
Home Butchering How-To
Tons of Trade Secrets

Revised edition includes:
updated profiles
at least 5 new butchers swapped in
at least 10 new recipes
revised sidebars and resource guide

The Mile End Cookbook by Rae Bernamoff

2012-09-04T00:30:00-05:00

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

Hardcover, 224 pages | Clarkson Potter | Cooking - Jewish & Kosher; Cooking - Meat; Cooking - Canning & Preserving | $27.50 | 978-0-307-95448-0 (0-307-95448-X)

WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.

Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.

For every occasion, mood, and meal, these are recipes that any home cook can make, including:

SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel

PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken conﬁt, sauerkraut, and soup mandel

SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-ﬁlled doughnuts, ﬂourless chocolate cake, honey cake, cheesecake, challah, rye

ALL THE CLASSICS: the ultimate chicken soup, geﬁlte ﬁsh, corned beef sandwich, latkes, knishes

With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

The Mile End Cookbook by Rae Bernamoff

2012-09-04T00:30:00-05:00

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

eBook, 224 pages | Clarkson Potter | Cooking - Jewish & Kosher; Cooking - Meat; Cooking - Canning & Preserving | $14.99 | 978-0-307-95449-7 (0-307-95449-8)

The Great Ribs Book by Hugh Carpenter

2012-07-18T00:30:00-05:00

The Great Ribs Book
Written by Hugh Carpenter and Teri Sandison
Introduction by Hugh Carpenter

eBook, 160 pages | Ten Speed Press | Cooking - Meat | $10.99 | 978-1-60774-459-7 (1-60774-459-7)

The authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques, and sauces, this slender wonder has everything you need to create the most mouthwatering meals imaginable! Whether you're smoking, grilling, roasting, or braising, THE GREAT RIBS BOOK brings you the basics for creating delectable baby back, buffalo, lamb, and beef ribs, spareribs, and more. And with more than 50 recipes for marinades, rubs, and glazes, a fantastic finger-licking experience is guaranteed.

Burger Parties by Jeffrey Starr

2012-07-11T00:30:00-05:00

Burger Parties Recipes from Sutter Home Winery's Build a Better Burger Contest
Written by James McNair and Jeffrey Starr

eBook, 176 pages | Ten Speed Press | Cooking - Entertaining; Cooking - Outdoor; Cooking - Meat | $11.99 | 978-0-307-81342-8 (0-307-81342-8)

Each year, thousands of cooks from coast to coast compete in Sutter Home Winery’s Build a Better Burger® Recipe Contest. Ten of these creative home chefs are flown to Napa Valley each September to participate in the BBB Cook-Off, frequently shown on Food Network Challenge. Burger Parties marks the event’s 20th anniversary with contest-winning burgers loaded with flavor-enhancing extras and party-ready menus bound to be a hit at any backyard bash.

Whether you’re in the mood for a Southwest fiesta, New Orleans jazz brunch, tropical patio get-together, or complete festa Italiana, this collection of all-inclusive, themed menus for burger-centric entertaining will delight your palate and your guests.

Packed with more than 60 full-color photographs, James McNair and Jeffrey Starr showcase the new frontier in burgers with inventive recipes for

Ocean State Swordfish Burgers
Smoky-Sweet Bacon Burgers
Pineapple Upside-Down Jerk Burgers
Bouillabaisse Sliders
Sweet-Hot Thai Burgers
Little Italy Sausage Burgers
Home on the Range Buffalo Burgers

and loads more.

Burger Parties features sixteen crowd-pleasing menus with recipes for prize-winning burgers, appetizers, sides, and desserts, plus wine and beverage pairings that are sure to inspire backyard grillers and frequent entertainers with new ways to spice up your gatherings.

From the Trade Paperback edition.

Jerk from Jamaica by Ed Anderson

2012-07-03T00:30:00-05:00

Jerk from Jamaica Barbecue Caribbean Style
Written by Helen Willinsky
Photographed by Ed Anderson

eBook, 192 pages | Ten Speed Press | Cooking - Caribbean & West Indian; Cooking - Barbecue; Cooking - Meat | $11.99 | 978-1-60774-458-0 (1-60774-458-9)

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
Previous edition sold more than 75,000 copies.

Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

Bruce Aidells' Complete Sausage Book by Denis Kelly

2012-06-13T00:30:00-05:00

Bruce Aidells' Complete Sausage Book Recipes from America's Premier Sausage Maker
Written by Bruce Aidells and Denis Kelly

eBook, 336 pages | Ten Speed Press | Cooking - Meat | $12.99 | 978-0-307-80902-5 (0-307-80902-1)

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

From the Trade Paperback edition.

Real Cajun by Paula Disbrowe

2012-06-13T00:30:00-05:00

Real Cajun Rustic Home Cooking from Donald Link's Louisiana
Written by Donald Link and Paula Disbrowe

eBook, 256 pages | Clarkson Potter | Cooking - Cajun; Cooking - American - Southern States; Cooking - Meat | $18.99 | 978-0-7704-3420-5 (0-7704-3420-7)

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

Meat by James Peterson

2012-05-30T00:30:00-05:00

Meat A Kitchen Education
Written by James Peterson

eBook, 336 pages | Ten Speed Press | Cooking - Meat; Cooking - Reference; Cooking - Poultry | $18.99 | 978-1-60774-453-5 (1-60774-453-8)

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.

Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.

Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.

Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:

Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.

No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.

Winner – 2011 James Beard Cookbook Award – Single Subject Category

Rachael Ray 2, 4, 6, 8 by Rachael Ray

2012-04-17T00:30:00-05:00

Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds
Written by Rachael Ray

eBook, 304 pages | Clarkson Potter | Cooking; Cooking - American; Cooking - Meat | $11.99 | 978-0-307-88764-1 (0-307-88764-2)

If you’re like Rachael Ray, mealtime is a time to hang out and reconnect with family and friends. That means you could be making a late dinner for you and your sweetie one night and making brunch for your entire family the next day. No matter how many people join the party, Rachael firmly believes that cooking should be fun, easy–and done in 30 minutes or less.

Transforming recipes for four into recipes for two or eight can be a tricky guessing game. If you use twice the amount of chicken will you have to cook it twice as long? Is it possible to make a satisfying pot of soup for two without having to eat leftovers for a week? What’s the best–and most economical–way to feed a crowd of eight? With Rachael Ray: 2, 4, 6, 8 there’s no need to guess, because Rachael has designed right-sized menus for every occasion, with perfect meals for two, four, six, or eight.

For date night you don’t want tons of food, so Rachael’s Croque Madame sandwich with a Strawberry Balsamic Vinaigrette salad and a killer vodka cocktail strike just the right note. For family dinners, double dates, or those who love leftovers, Rachael whips up classic meals for four like Wingless Buffalo Chicken Pizza or Grilled Shrimp with Chorizo Skewers. For poker night with your buddies, Rachael knows exactly which ingredients stretch into a 30-minute meal for six, like Uptown Sweet and Spicy Sausage Hoagies. Throwing a dinner party is a pleasure when you’re armed with stress-free meals for eight like Italian Chicken Pot Pie and Boozy Berries and Biscuits. With complete menus for family dinners as well as easy and impressive meals for entertaining plus lots of super simple desserts that taste like a million, no matter what the occasion, the perfect meal for your crowd is never more 30 minutes away.

From the Trade Paperback edition.

The Meatball Shop Cookbook by Lauren Deen

2011-11-01T00:30:00-05:00

The Meatball Shop Cookbook
Written by Daniel Holzman, Michael Chernow and Lauren Deen

eBook | Ballantine Books | Cooking - Meat; Cooking - American; Cooking | $13.99 | 978-0-440-42318-8 (0-440-42318-X)

The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.

Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.

There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.

From the Hardcover edition.

The Meatball Shop Cookbook by Lauren Deen

2011-11-01T00:30:00-05:00

The Meatball Shop Cookbook
Written by Daniel Holzman, Michael Chernow and Lauren Deen

Hardcover, 176 pages | Ballantine Books | Cooking - Meat; Cooking - American; Cooking | $28.00 | 978-0-440-42316-4 (0-440-42316-3)

The Art of Living According to Joe Beef by David Chang

2011-10-11T00:30:00-05:00

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

Hardcover, 304 pages | Ten Speed Press | Cooking - French; Cooking - Canadian; Cooking - Meat | $40.00 | 978-1-60774-014-8 (1-60774-014-1)

Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.

In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.

This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

The Art of Living According to Joe Beef by David Chang

2011-10-11T00:30:00-05:00

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

eBook, 304 pages | Ten Speed Press | Cooking - French; Cooking - Canadian; Cooking - Meat | $21.99 | 978-1-60774-077-3 (1-60774-077-X)

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.

Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

Random House New Releases - Cooking - Meat

In The Charcuterie by Toponia Miller

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty GoodsWritten by Taylor Boetticher and Toponia Miller

In The Charcuterie by Toponia Miller

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty GoodsWritten by Taylor Boetticher and Toponia Miller

Le Pigeon by Tom Colicchio

Le Pigeon Cooking at the Dirty BirdWritten by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang Foreword by Tom Colicchio

Le Pigeon by Tom Colicchio

Le Pigeon Cooking at the Dirty BirdWritten by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang Foreword by Tom Colicchio

Michael Symon's Carnivore by Michael Symon

Michael Symon's Carnivore 120 Recipes for Meat LoversWritten by Michael Symon

Michael Symon's Carnivore by Michael Symon

Michael Symon's Carnivore 120 Recipes for Meat LoversWritten by Michael Symon

Primal Cuts by Marissa Guggiana

Primal Cuts Cooking with America's Best Butchers, Revised & Updated EditionWritten by Marissa Guggiana

The Mile End Cookbook by Rae Bernamoff

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to HamantaschenWritten by Noah Bernamoff and Rae Bernamoff

The Mile End Cookbook by Rae Bernamoff

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to HamantaschenWritten by Noah Bernamoff and Rae Bernamoff

The Great Ribs Book by Hugh Carpenter

The Great Ribs Book Written by Hugh Carpenter and Teri Sandison Introduction by Hugh Carpenter

Burger Parties by Jeffrey Starr

Burger Parties Recipes from Sutter Home Winery's Build a Better Burger ContestWritten by James McNair and Jeffrey Starr

Jerk from Jamaica by Ed Anderson

Jerk from Jamaica Barbecue Caribbean StyleWritten by Helen Willinsky Photographed by Ed Anderson

Bruce Aidells' Complete Sausage Book by Denis Kelly

Bruce Aidells' Complete Sausage Book Recipes from America's Premier Sausage MakerWritten by Bruce Aidells and Denis Kelly

Real Cajun by Paula Disbrowe

Real Cajun Rustic Home Cooking from Donald Link's LouisianaWritten by Donald Link and Paula Disbrowe

Meat by James Peterson

Meat A Kitchen EducationWritten by James Peterson

Rachael Ray 2, 4, 6, 8 by Rachael Ray

Rachael Ray 2, 4, 6, 8 Great Meals for Couples or CrowdsWritten by Rachael Ray

The Meatball Shop Cookbook by Lauren Deen

The Meatball Shop Cookbook Written by Daniel Holzman, Michael Chernow and Lauren Deen

The Meatball Shop Cookbook by Lauren Deen

The Meatball Shop Cookbook Written by Daniel Holzman, Michael Chernow and Lauren Deen

The Art of Living According to Joe Beef by David Chang

The Art of Living According to Joe Beef A Cookbook of SortsWritten by David McMillan, Frederic Morin and Meredith Erickson Foreword by David Chang

The Art of Living According to Joe Beef by David Chang

The Art of Living According to Joe Beef A Cookbook of SortsWritten by David McMillan, Frederic Morin and Meredith Erickson Foreword by David Chang

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Written by Taylor Boetticher and Toponia Miller

In The Charcuterie The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Written by Taylor Boetticher and Toponia Miller

Le Pigeon Cooking at the Dirty Bird
Written by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

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Foreword by Tom Colicchio

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The Great Ribs Book
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Introduction by Hugh Carpenter

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Photographed by Ed Anderson

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The Meatball Shop Cookbook
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